Duck stewed in pieces

Method

1. 01

   Half of the duck (700-800 grams) should be washed well in a stream of cool water, as well as plucked if there are feathers on it.

2. 02

   Cut the duck in portioned pieces.

3. 03

   In the Kazan, warm up 2 tablespoons of vegetable oil and lay out pieces of duck. roast them periodically stirring for about 10 minutes (on medium-heavy heat) so that they are covered with a rosy crust. Then cover the Kazan with a lid, reduce the fire and extinguish for about 15 minutes.

4. 04

   In the meantime, we will prepare the main vegetables. Slice the head of onions and two cloves of garlic. Peel the carrots and cut them with medium-sized bars. It would also be a good idea to add a fresh sour apple, for example Antonovka, but unfortunately I did not have it at hand.

5. 05

   When the duck in the Kazan is slightly extinguished, we remove it from the fire and drain all the liquid (oil + formed duck fat). Add water to the duckling so that it covers the meat by about 3 centimeters, and put it on the fire. We're throwing black pepper. When the water boils, we remove the foam formed.

6. 06

   Put in the pot previously cut vegetables. Add dried basil, adjika, black ground pepper. Slightly mix, cover, reduce the fire and leave to extinguish the duck for 1.5 hours. 10 minutes before the end of cooking add 1 teaspoon of salt.

7. 07

   Stewed duck in the duckling can be served with buckwheat, potatoes or rice. Don’t forget to also serve sauerkraut or a vitamin salad of fresh vegetables to the table. I have this dish turned out very tender and absolutely not fatty.